she says "blender" but I wonder if you could use a food processor (for the nut part anyway). I don't know what this...rev...whatever is, so I'll go see if I can find it here in town and then experiment, because if I could make like. "cheese" that tastes like cheese, (and not use it all the time) that would be good. :)

This looks like it has the potential to be amazing. I'll try the mozzarella recipe out soon and see how it is before I get all excited. I imagine the recipes would be pretty expensive to make so they would be just for special treats, which is fine by me. And if it has an acceptable feta recipe I'll be all over it.

I wonder if you could just substitute store bought probiotics and water for the rejuvelac. That would be a time saver. I'm thinking these recipes are probably the kind you have to stick to pretty closely though.

As long as you don't get the pH completely wrong by leaving it too long, surely it will still be edible? I kind of want to try inoculating some cashews with soyghurt.

I'll be posting a sneak peak recipe on my blog soon! Yes, there is a cheese that is like Cracker Barrel - the Sharp Cheddar, which is AMAZING 3 - 4 months after sitting in your fridge (it's great right after you make it, too, but both flavor and texture improve with age). The cheeses are not expensive to make nor particularly hard, although you do have to wait a couple of days to a few weeks, depending on the variety. And they are all whole-foods based, not oil, isolated proteins and stabilizers.

Here is another video from last year's San Francisco VegFest where I make a meltable cheese, a ricotta and an instant queso for nachos. This is a talk/demo, so the first part is a talk about the impact of meat and dairy production on greenhouse gases. http://www.youtube.com/watch?v=3-VNm1_M658